Fish and Seafood Supply Solutions
Chicago Seafood & Restaurant Supply Inc. is a premier seafood processing plant, serving as a reliable partner for high-quality seafood processing throughout Chicagoland. Our focus on excellence ensures that every product meets the highest standards of freshness and quality.
Fresh and Frozen Options
We provide a vast range of both fresh and frozen seafood options, expertly tailored to meet the diverse needs of our clients. Whether you’re in retail, food service, or run a restaurant, our selection, and services are designed with flexibility and quality in mind.
SALMON
With its firm, moist texture, and beautiful orange to deep red appearance, Salmon is a highly versatile and popular fish. From sushi to satays to entrees, you can't go wrong with the distinctive flavor of Salmon. There are several species of Salmon, each with its own particular flavor profile, which ranges from mild to robust, depending on the oil content of the flesh. It cooks quickly and is done when the meat becomes flaky and changes color.
CATFISH
An American favorite, farm-raised catfish has a firm texture and mild flavor. This very popular fish can be prepared in wide variety of styles. Available fresh or frozen, our Catfish can be purchases whole, filleted or steaked.
RAINBOW TROUT
Trout is one of the most abundant of the freshwater fish. The most common, rainbow trout is also the best known. Found in freshwater lakes and streams, the trout is similar in flavor and texture to salmon. The meat is delicate and when cooked breaks away in small flakes.
WALLEYE
Considered one of the finest of the freshwater fish; the walleye has clean, white meat with a small flake. Its sweet, mild in flavor and texture.
LAKE PERCH
Perhaps the premier freshwater fish of North America, the perch has wonderful white, mild meat and a fairly delicate texture.
OCEAN PERCH
Ocean Perch also known as redfish are relatively small, pink-fleshed fish which are low in fat and full of vitamins and omega 3's. They are mild in flavor, absorb flavors well and suitable for a wide range of dishes. Ocean perch make a delicious grilled, blackened, sauteed, poached, or pan-fried fish dish and are sublime if stuffed with crabmeat or vegetables and baked.
WHITEFISH
Because Whitefish is found in icy mountain lakes mostly from Canada it has a high fat content making it one of the best-tasting freshwater fish. The meat is medium-firm with a large flake with a mild flavor that is more like salmon than trout.
COD
Commonly used as the fish in "Fish n' Chips," Atlantic cod is a menu staple. Its sizeable, thick fillets are high in moisture and produce large, tender flakes when cooked. It is a lean fish with a pure taste. Raw fillets appear white or pinkish in color. Cooked, it is opaque white.
SOLE
Alaska offers a bounty of flatfish, four of the most popular species. Whether they are called sole or flounder, all share similar characteristics of lean and delicate flavor and texture. The largest flatfish fishery in the United States, yellowfin sole is a small fish that averages less than a pound when harvested. A much larger fish, arrowtooth flounder is also very abundant and characterized by a soft texture.
PASTEURIZED CRABMEAT
Pasteurized crabmeat has long been a favorite of many kitchens due to its stability. Because the process locks in the freshness and flavor of the meat, it remains robust and flavorful making it ideal for crab cakes, souffles and salads, even pizza.
SNOW CRAB CLUSTERS
Similar to other Crab species - Snow Crab have four pairs of legs, a set of claws and they periodically "molt" their shell to grow. Molting is a process whereby the Crab produces a new shell underneath their old one. Snow Crab can be easily distinguished from other species by their perfectly round shell. Most Snow Crab weighs between 0.5 to 3 pounds.
STONE CRAB CLAWS
A hard shell species, Florida Stone Crabs are prized for their claws - specifically the oversized left claw. The claw meat is firm in texture with a sweet flavor. The annual Stone Crab fishing season stretches from about mid - October to mid - March. The summer break allows the Crabs large left claws to regenerate - and stokes aficionados' appetites!
KING CRAB LEGS
There are around 40 species of King Crab distributed around the world. Of these - three species are caught commercially in Alaska - including the Golden King Crab, Blue King Crab and Red King Crab. Unlike other Crab species, King Crab have only 3 pairs of legs and each claw is specialized - they have a small "feeder" claw for handling food - and a larger "killer" claw for crushing prey. Red King Crab have a reddish colored shell and are the largest of the three Alaskan species.
SHRIMP - RAW AND COOKED
Black Tiger Shrimp - sometimes referred to as "tigers" - can be easily distinguished by their black stripes that encircle the shell. The Shrimp's head contains all vital organs, including the antennae. Along the abdomen or tail is the intestine and ten periopods (or walking legs) and ten pleopods (or swimming legs). These allow the Shrimp to walk along the seafloor or to swim forwards and backwards. Maximum size depends on sex. Females are slightly larger than males and can grow to be 13 inches long.
Shrimp is the most popular item on any menu whether dining out or prepared at home. When your choice is shrimp, individually quick frozen cooked shrimp is the right choice. With year - round availability, uniform sizing at mid count and guaranteed 100% net weight in every bag Cooked Shrimp will make a great impression every time. Packed in UPC coded bags for retail and foodservice sales.
POLLOCK
Alaskan Pollock's white meat is lean and tender, with a flaky texture. The fillets are generally skinless and boneless, making them easy to cook. They can be poached, baked, fried, steamed, broiled, or sauteed. Pollock is known for its high nutritional benefits, such as iron and protein.
SQUID
Like all other cephalopod mollusks - Squid have a distinct head, bilateral symmetry, a mantle, and arms. The Squid's body consists of eight arms and two tentacles. The long tubular shaped body is the mantle. The Squid's mouth is nestled in between the arms. Squid range in length from one inch to six feet. There is a wide variety of ways to prepare squid. The tubes and tentacles can be steamed, fried, and sauteed. The tubes themselves can be grilled and stuffed. The rings and tentacles are perfect for breading and frying for fried calamari. The rings can be battered, fried, and eaten on their own as well, making a terrific, crunchy addition to salads. 3-5 Inch and 5-8 Inch Varieties Available.
WARM WATER LOBSTER TAILS
Coming from the tropical regions of Brazil, Nicaragua, Honduras, and Belize, the tails of the Spiny Lobster are versatile in how they can be cooked and prepared. They can be baked, grilled, broiled, roasted, or steamed -- or the meat can be taken out of the tail and sauteed for a unique taste. The white meat inside is very firm, yet has a mild, sweet flavor and is a good source of protein and iron.
COLD WATER LOBSTER TAILS
Wild caught in the clear, cold, coastal waters of the U.S. and Canada. Lobster is processed from live lobster at the peak of freshness. This ensures that they always arrive at the table firm, succulent, and full of sweet, rich taste. An elegant addition to any menu, lobster can be grilled, steamed, poached, broiled, or baked.
TILAPIA
Tilapia is cage raised in pristine waters under strictly-controlled conditions to produce a fish of consistently high quality and dependably delicious flavor. Tilapia is lean with tender flakes, and has a mild, sweet taste. It can be baked, broiled, sauteed, steamed, or poached, and its low-fat nutritional profile makes it a healthy addition to any menu.
SWAI
Striped Pangasius is a premium whitefish with a mild, delicate taste, and firm, slightly flaky texture. The perfect choice for a multitude of fish recipes, Striped Pangasius is excellent lightly coated and pan fried, and is well suited for marinades, spice rubs and sauces. It's an excellent source of protein and contains no carbohydrates or trans fats. Because of its tender, white meat, clean taste, and nutritional value, Striped Pangasius is gaining popularity with cooks everywhere.
WHITING
The Midwest is a popular market for Pacific whiting, which may be sold under a number of unique regional names. In St. Louis, for example, Pacific whiting is sold as "jack salmon." Off the West Coast, factory trawlers that fish for whiting use coops, which eliminates the race to catch the quota. Coops allow the fishermen to focus on increasing their yields by producing the highest possible quality product as efficiently as possible.
OUR SPECIALTY SEAFOOD ITEMS
LOX
When you choose our Lox smoked salmon you will get a moist slice of salmon with a delicate smoky flavor. Premium ingredients coupled with our time tested and perfected smoking process allows us to deliver consistent quality and flavor to you.
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SMOKED SALMON SIDES
Smoked Salmon has been produced from only the finest, hand selected Atlantic salmon. Salmon is dry cure with a natural blend of salt and sugar and then cold smoke over wood chip. The Salmon is fully trimmed by hand and vacuum packed. This luxury smoked salmon is Kosher certified and ready to eat.
SMOKED Herring
A great tasting and healthy option for snacks, appetizers and meal enhancement. We offer a wide selection of herring that is certain to satisfy any palate or complement any meal.
HERRING IN WINE OR CREAM
Herring is a great tasting and healthy option for snacks, appetizers and meal enhancement. We offer a selection of herring that is certain to satisfy any palate or complement any meal. Herring is an excellent source of Omega 3Fatty Acids.
SMOKED TROUT
These fillets of Rainbow Trout are boneless lightly cured with kosher salt and unrefined cane sugar and smoked with natural apple wood. This product is moist and tender with excellent source of Omega-3.
BREADED ITEMS
We carry a wide assortment of specialty products that are both convenient and very easy to serve. A great example of this is our variety of thick, flaky whole white fillets each with a different breading and each with its own unique flavor. Be sure to ask our staff about our other items, there's something to please everyone!
Top-Quality Distribution
With a commitment to exceptional seafood distribution, we deliver products that meet rigorous standards. Contact us today to discuss how we can support your seafood needs with precision and care.